b>Pumpkin-Apple Filling:
Preheat oven to 350\u00b0F.
Toss apples, pumpkin
In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
In a large pot, combine the squash, pumpkin, apple, onion and stock.
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
Transfer the mix into a food processor and blend until smooth. I did this in several batches.
Pour the processed soup into another pot or crock pot to reheat.
Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
Serve hot or the soup can be refrigerated or frozen.
Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend.
Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.
Cook butter, onion and apples.
Simmer flour, stock and pumpkin.
Stir and cover 25 minutes.
Cool (maybe overnight). Blend smooth.
Heat up.
Mix apple juice and half and half.
Add your own spices.
Put in hollow pumpkins.
Add the butternut squash, apple, broth and water. Bring to
Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts.
Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.
n a large pot. Place pumpkin in a blender. Cover and
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
aucepan and saute the onions, pumpkin and apple chunks until softened. Add
aucepan and saute the onions, apple and pumpkin chunks until softened. Add
If using fresh pumpkin the original recipe states: Bring a large pot
he top off of the pumpkin and hollow it, reserving 2
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
ll wet ingredients, excluding the pumpkin and apple, in two seperate mixing
ombine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer
In a soup pot, heat olive oil and
o 350\u00b0F.
Cut pumpkin in half and scoop out